顶空固相微萃取-气相色谱质谱联用和气相色谱嗅闻技术鉴定清香型白酒特征香气物质
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摘要
应用顶空固相微萃取-气相色谱质谱联用法(HS-SPME-GC-MS)对5种清香型白酒中挥发性成分进行鉴定。利用气相色谱嗅觉测量技术(GC-O)结合香气强度分析法(Osme)对其进行嗅闻分析,共得到72种香气化合物,对其中35种重要香气物质(Osme value≥2)进行定量分析,并且结合香气活力值(OAV)筛选出OAV≥1的香气化合物共有18种。通过感官分析法对清香型白酒中的7种感官属性进行评分,利用单因素方差分析研究每种属性的差异性。采用偏最小二乘法(PLSR)探究白酒样品、感官评定结果以及重要香气物质之间的相关性。
The volatile compounds in five light aroma-type liquors were identified by headspace solid-phase micro extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).A total of 72 aroma compounds were obtained by gas chromatography-olfactometry coupled with aroma intensity analysis,and 35 important aroma compounds(Osme value≥2) were quantified,and 19 aroma compounds(OAV≥1) were identified by odor activity values(OAV).The sensory evaluation analysis was used to evaluate seven descripts in liquors,and the variance of each descript was revealed by ANOVA.Partial least squares regression(PLSR) was used to process the mean data accumulated from sensory evaluation by the panelists,odor-active aroma compounds,and liquor samples.
The volatile compounds in five light aroma-type liquors were identified by headspace solid-phase micro extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).A total of 72 aroma compounds were obtained by gas chromatography-olfactometry coupled with aroma intensity analysis,and 35 important aroma compounds(Osme value≥2) were quantified,and 19 aroma compounds(OAV≥1) were identified by odor activity values(OAV).The sensory evaluation analysis was used to evaluate seven descripts in liquors,and the variance of each descript was revealed by ANOVA.Partial least squares regression(PLSR) was used to process the mean data accumulated from sensory evaluation by the panelists,odor-active aroma compounds,and liquor samples.
引文
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[24]沈怡方.白酒风味质量形成的主要因素[J].酿酒科技,2005(11):19-23.
[25]FAN W L,QIAN M C.Identification of aroma compounds in Chinese‘Yanghe Daqu’liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry[J].Flavour Fragr J,2006,21(2):333-342.
[26]宋波.白酒中各种成分对酒质的影响[J].酿酒科技,2011(12):65-67.
[27]STEPHAN A,STEINHART H.Quantification and sensory studies of character impact odorants of different soybean lecithins[J].J Agric Food Chem,1999,47(10):4357-4364.
[28]HAI D,YAN X.Determination of the microbial origin of geosmin in Chinese liquor[J].J Agric Food Chem,2012,60(9):2288-2292.
[29]孙宝国,李贺贺,胡萧梅,等.健康白酒的发展趋势[J].中国食品学报,2016,16(8):1-6.
[30]范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84.
[31]李大和,刘念,李国红.三个香型白酒新老国标的比较[J].酿酒科技,2007(7):146-150.
[32]FAN H Y,FAN W L,XU Y.Characterization of key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].J Agric Food Chem,2015,63(14):3660-3668.
[33]GROSCH W.Evaluation of the key odorants of foods by dilution experiments,aroma models and omission[J].Chem Senses,2001,26(5):533-545.
[2]ZHU S K,LU X,JI K L,et al.Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Analytica Chimica Acta,2007,597(2):340-348.
[3]丁云连.汾酒特征香气物质的研究[D].无锡:江南大学,2008.
[4]杜艳红,聂建光,王超.萃取技术结合气相色谱-质谱联用技术剖析红星二锅头酒中的香味成分[J].酿酒,2010,37(2):68-70.
[5]张恩.浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究[D].无锡:江南大学,2009.
[6]高文俊,范文来,徐岩.西北高原青稞酒重要挥发性香气成分[J].食品工业科技,2013,34(22):49-53,57.
[7]GAO W J,FAN W L,XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].J Agric Food Chem,2014,62(25):5796-5804.
[8]姜晓坤,应铁进.气相色谱-质谱法分析比较传统同山高粱酒及其改良工艺酒样中的香气成分[J].食品工业科技,2016,37(4):87-91,96.
[9]王志娟,张生万,赵景龙,等.竹叶青酒易挥发成分顶空固相微萃取-气相色谱-质谱分析[J].食品科学,2014,35(8):253-258.
[10]柯苑.金门高粱酒香气成分分析[D].厦门:集美大学,2016.
[11]VILANOVA M,GENISHEVA Z,MASA A,et al Correlation between volatile composition and sensory properties in Spanish Albari觡o wines[J].Micro Chem J,2010,95(2):240-246.
[12]GONZALEZ ALVAREZ M,GONZALEZ-BARREIROC,CANCHO-GRANDE B,et al.Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS[J].Food Chem,2011,129(3):890-898.
[13]秦刚,李洪军,贺稚非,等.荣昌猪肉在不同烤制温度条件下的挥发性风味物质变化[J].食品科学,2011,32(18):190-194.
[14]ZHU J,CHEN F,WANG L,et al.Comparison of aroma-active compounds and sensory characteristics of durian(Durio zibethinus L.)wines using strains of Saccharornyces cerevisiae with odor activity values and partial least-squares rebession[J].J Agric Food Chem,2015,63(7):1939-1947.
[15]张莉,陈顺玲,毛逢银,等.基于统计聚类的白酒模糊综合评判[J].酿酒科技,2013(11):109-111.
[16]C魦MARA J S,ALVES M A,MARQUES J CMultivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties[J].Talanta,2006,68(5):1512-1521.
[17]马燕红,张生,李美萍,等.清香型白酒酒龄鉴别的方法研究[J].食品科学,2013,33(10):184-189.
[18]邵燕,张宿义,祝成,等.浓香型白酒风味物质与感官评定相关性研究[J].中国酿造,2013,31(8):92-95.
[19]牛云蔚.樱桃酒的特征风味及品质调控研究[D].无锡:江南大学,2012:71-87.
[20]SAENZ-NAVAJAS M P,TAO Y S,DIZY M,et al.Relationship between nonvolatile composition and sensory properties of premium spanish red wines and their correlation to quality perception[J].J Agric Food Chem,2010,58(23):12407-12416.
[21]XIAO Z,YU D,NIU Y,et al.Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GCelectronic-nose[J].J Chromatogr B,2014,945(4):92-100.
[22]ROJAS V,GIL J V,PI譙AGA F,et al.Studies on acetate ester production by non-Saccharomyces wine yeasts[J].Int J Food Microbiol,2001,70(3):283-289.
[23]FAN W L,QIAN M C.Characterization of aroma compounds of Chinese‘Wuliangye’and‘Jiannanchun’liquors by aroma extract dilution analysis[J].J Agric Food Chem,2006,54(7):2695-2704.
[24]沈怡方.白酒风味质量形成的主要因素[J].酿酒科技,2005(11):19-23.
[25]FAN W L,QIAN M C.Identification of aroma compounds in Chinese‘Yanghe Daqu’liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry[J].Flavour Fragr J,2006,21(2):333-342.
[26]宋波.白酒中各种成分对酒质的影响[J].酿酒科技,2011(12):65-67.
[27]STEPHAN A,STEINHART H.Quantification and sensory studies of character impact odorants of different soybean lecithins[J].J Agric Food Chem,1999,47(10):4357-4364.
[28]HAI D,YAN X.Determination of the microbial origin of geosmin in Chinese liquor[J].J Agric Food Chem,2012,60(9):2288-2292.
[29]孙宝国,李贺贺,胡萧梅,等.健康白酒的发展趋势[J].中国食品学报,2016,16(8):1-6.
[30]范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84.
[31]李大和,刘念,李国红.三个香型白酒新老国标的比较[J].酿酒科技,2007(7):146-150.
[32]FAN H Y,FAN W L,XU Y.Characterization of key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].J Agric Food Chem,2015,63(14):3660-3668.
[33]GROSCH W.Evaluation of the key odorants of foods by dilution experiments,aroma models and omission[J].Chem Senses,2001,26(5):533-545.